3 x portions


300g Zucchini 

300g Red capsicum 

2 -3 tbsp Capers 

2 x large handfuls Spinach (or parsley) 

600g Cherry tomatoes 

1/3 bunch Basil 

1 tsp x Lemon zest

100ml Olive oil 

2 tbsp Tomato paste 

250g Pasta

Salt + Pepper 


1. Preheat the oven to 210c. 

2. Chop your capsicum and zucchini, scatter on a baking tray along with the whole cherry tomatoes. Roughly chop fresh thyme and toss through vegetables with a drizzle of olive oil and sprinkle of salt. Roast in the oven for 20 minutes. 

3. After 10 minutes, put a pot of water over high heat and bring to the boil. Add pasta to the pot (about 80-100g dry pasta per person), with a sprinkle of salt. Cook until al dente, then drain. 

3. When vegetables are done, add to a bowl with tomato paste and olive oil, combine. Add capers or chopped olives, finely chopped parsley/spinach, basil leaves and lemon zest, then add the pasta to the bowl and toss to coat in the sauce.